CERTIFICATE OF ANALYSIS
PRODUCT NAME:KOJIC ACID
CAS NO:501-30-4
FORMULA:C6H6O4
MOLAR MASS:142.11 g/mol
APPERANCE:white
MELTING POINT:152 to 155 °C
INFORMATION OF KOJIC ACID:Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.[2][3] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese .[2] It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances.[4] It forms a bright red complex with ferric ions.
PRODUCT NAME:KOJIC ACID
CAS NO:501-30-4
FORMULA:C6H6O4
MOLAR MASS:142.11 g/mol
APPERANCE:white
MELTING POINT:152 to 155 °C
INFORMATION OF KOJIC ACID:Kojic acid is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji.[2][3] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese .[2] It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances.[4] It forms a bright red complex with ferric ions.